Fansi Dhokli Nu Shaak | (Green Beans & Dumplings Curry) Gujarati Recipe

Know What You Eat: Green Beans & Dumplings curry is very popular curry in Gujarat. Dhoklis are nothing but dumplings made of various flours, which add body to subzis and enhance their taste. While dhoklis are traditionally made with besan, you can also exercise your discretion and choose other flours. Fansi dhokli is one such recipe that makes smart use of dhoklis, combining them with the goodness of french beans. When making dhokli, remember to one or two dhoklis to see if they turn out soft. Then add the remaining ones.
Ajwain (Bishops Weed) in this recipe add lovely flavor and acts as good appetizer, laxative. It is used as effective remedy in managing ailments like vomiting, mouth diseases, pile, treatment of ascites, abdominal tumor, abdominal pain etc.
Green Beans / String Beans, are Fat free, sodium free; cholesterol free; low calorie; good source of fiber; good source of vitamin C.Addition of Dhokli adds the protein content in this recipe. Here's how I made it.

                         Preparation Time: 15 mins Cooking Time: 20 mins Makes 2 servings

Ingredients:

For The Dhoklis

• 1 1/2 Tbsp Chickpea flour (besan) 
• 1/2 Tbsp whole wheat flour
• 1/4 tsp red chilli powder
• 1/8 tsp Turmeric powder
• 1/8 tsp Aasafoetida powder
• 1 pinch Carom seeds (ajwain)
• 1/4 tsp oil
• Salt to taste
• Water as required

Other Ingredients:

• 1 C chopped french beans
• 1 tsp oil
• 1/2 tsp Carom seeds (ajwain)
• 1/8 tsp Asafoetida (hing)
• 1/4 tsp Chilli powder
• a pinch Sugar / Jaggery
• salt to taste

For The Garnish
1/2 tbsp Cilantro, chopped

Method:
For the Dhoklis

1. Combine all the ingredients in a bowl and knead into a semi-soft dough using enough water.
2. Divide the dough into 30 to 35 small equal portions. Press each portion with your thumb to make a uniform circular mini disks (dhokli). Keep aside.

Preparation:

1. Heat the oil in a non-stick kadhai / wok add the carom seeds and Asafoetida and sauté for a few seconds.
2. Add the french beans, 1 cup of water, chilli powder, sugar and salt and cook on a medium flame for 5 to 7 minutes or till the french beans are almost done, stirring occasionally.
3. Add the Dhoklis and simmer for another 10 to 12 minutes, while stirring occasionally.
4. Serve hot garnished with chopped Cilantro.

Read more »

Cashew Carrot Kheer

Know What You Eat: Carrot are full of Vitamins, dietary fiber and healthy levels of minerals like copper, calcium, potassium, manganese and phosphorus, and also best known for their rich supply of the antioxidant nutrient called beta-carotene, which converts in Vitamin A in the liver.Most of you are aware of "Gaajar Halwa", this kheer is something similar but without lot of sugar in it. Addition of cashew and cardamom gives nutrition and very good flavor. Cashew Carrot Kheer is prepared mostly in winters at my home, with WholeWheat & Almond Halwa, & Methi Paak.Try Cashew Carrot Kheer for a sweet warm morning. Here is a quick recipe for Cashew Carrot Kheer.

Ingredients:

• 1 C Carrots, shredded 
• 2 C Milk 
• 1/4 C Cashew, substitute almonds, pistachios or mixed nuts. 
• 1/4 C Jaggery OR Honey 
• 1/4 tsp Cardamom powder 
• 1 tsp Ghee (clarified butter)(optional)

Preparation:

1. Heat ghee in a heavy bottom wok. Add cashew and stir until golden brown. 
2. Add shredded carrots, jaggery and milk.Stir occasionally.
3. Boil and reduce milk until carrots are cooked.
4. Add cardamom powder once done and serve warm in breakfast.

Read more »

Spinach & Garlic Pasta

Know What You Eat: Spinach and Garlic Pasta is super easy to prepare and it gets done in minutes. More on Spinach apart from a healthy greens it is good to clear up acne and maintain healthy skin, and it is easy to use spinach for acne treatment.Just blend the spinach with little water and apply it to your face as acne mask for 20 minutes. It will help your skin to remove dirt, oil, and inflammation. You will find that this treatment is really refreshing and rejuvenating.

Garlic: "Garlic is a proven anti-oxidant". This property might help to prevent LDL (Low Density Lipo Protein) from being oxidized. In this way the cholesterol build-up that clogs the arteries could perhaps be reduced by garlic. If you have cold and flu, then take small amount of garlic every day until the infection disappears. Let's get back onto this recipe, I have used blanched and pureed spinach with lots of crushed garlic, basil pesto (optional), rennet & fat free Parmesan cheese and olive oil.Once the gray is ready just add your favorite wholewheat or multigrain pasta. Check the recipe..

Ingredients: 

• 2 C Cooked WholeWheat or Multigrain Pennette Pasta 
• 1 C Spinach & garlic sauce* (check Notes * for recipe) 
• 1 Tbsp Olive Oil 
• Salt and Pepper to taste. 

Preparation:

1. Heat olive oil in a wok, add spinach and garlic sauce into it along with cooked Pennette pasta. Add Basil Pesto sauce (I used storebought) and stir.
2. Add salt and pepper to your taste. Serve Warm !!

Notes* 

1. Prepare pasta according to the instructions on the pasta box.
2. For the Spinach & Garlic Sauce follow this recipe.

Ingredients:

• 4 C Spinach, washed
• 8-10 cloves of garlic, peeled
• 1 Tbsp of Basil Pesto Sauce
• 1/4 C Fat and rennet free Parmesan Cheese
• 1 Tbsp Olive Oil

Preparation:

1. In a large pot bring water to boil. Add spinach and cook for 4-5 minutes. Remove and keep it aside. (if you want add this spinach in ice cold water to stop the cooking process, but it is not required in this recipe.)
2. Put spinach and peeled garlic along with some olive oil and cheese in a blender to make puree. Cook this puree with some olive oil in a wok for 5-6 minutes. Use this sauce for your favorite pasta.

Read more »

Wholewheat And Almond Halwa

Know What you Eat:: This simple to make and nutrition packed wholewheat halwa needs no introduction. Its made with (Aatta) wholewheat flour which we use to make Roti, Parathas etc. I have a tremendous sweet tooth, so you see I am never out of one..I make ‘wheat halwa’ a.k.a ‘aatte ka halwa’ on the days I make ghee at home. Mainly because I do not like the idea of all that ghee stuck to the wok, going waste! Also because I love the burnt milk solids which settle at the bottom of the kadhai after ghee is strained. My mom used to roast atta till browned and mix it with jaggery, after the ghee was removed and we used love that!

Jaggery (Panela) not only tastes great, easy to make and very easy on your waist line.It is a "natural" sweetener made by the concentration of sugarcane juice WITHOUT the use of any chemicals / synthetic additives or preservatives. It contains an enormous wealth of minerals / protein / vitamins and iron.

Few associated facts:

• Women who eats whole grains weigh less.
• It substantially lower type 2 diabetes.
• Wheat is high in dietary fibre, and manganese.
• Helps prevent gallstones.
• Wheat bran is known to be an anti-cancer agent in women!
• Healthy enough for kids and adults.

Ingredients: 

• 1 C Wholewheat flour
• 1-1/2 C Jaggery, crumbled
• 1/4 - 1/2 C Ghee
• 1 C Milk, warm
• 1/2 C Water, warm or vice-versa.
• 1/2 tsp Cardamom powder
• 1/4 C Almonds, chopped lengthwise

Preparation:

1. Heat ghee, and roast the wheat flour till it releases a heavenly aroma. Roast till the color changes to a nice dark shade of red brown. If you do not roast well it will become lumpy and hard.
2. Now add water, mil, jaggery and keep stirring to prevent forming into lumps.
3. Once mixed thoroughly, cover lid and cook it for 5- 7 minutes. Keep checking halwa, if you see its turning hard add a bit of ghee and or milk and stir.
4. Finally, add powder cardamom and almonds.
5. Serve warm! 

Check  other indulgence:

• Carrot Halwa 
• Sooji Halwa 
• Moong Dal Halwa
• Beetroot & Oats Halwa

Read more »